Caesar Salad Recipe
Classic Caesar salad with crisp romaine, parmesan, croutons, and signature Caesar dressing.
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Ingredients
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Salad
Caesar dressing
Optional garnish/protein
Method
Salad
Prepare lettuce
Remove any wilted outer leaves from the romaine. Slice each head lengthwise into quarters and then crosswise into 1- to 1.5-inch pieces. Rinse thoroughly in cold water, then spin dry in a salad spinner or pat dry with clean kitchen towels. Chill briefly if desired.
Assemble base
Place the dried romaine pieces in a large mixing bowl. Add 1 cup croutons and 3 tablespoons grated Parmesan to the bowl and toss lightly to combine; final dressing will coat everything evenly.
Season with freshly ground black pepper to taste (about 1 teaspoon) and hold until dressing is ready.
Caesar dressing
Prepare anchovies and garlic
Drain anchovy fillets and place on a cutting board. Sprinkle with a pinch of salt to help mash. Mince the 2 garlic cloves finely and then chop the anchovies; use the flat of a knife to mash them into a paste.
Whisk dressing
In a medium bowl, combine 1 cup mayonnaise, the anchovy-garlic paste, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, and 2 tablespoons grated Parmesan. Whisk until smooth. While whisking, slowly stream in 2 tablespoons olive oil to emulsify. Taste and adjust seasoning with up to 1 teaspoon salt and additional lemon juice if a brighter flavor is desired.
Optional texture adjustment
If you prefer a thinner dressing, whisk in 1–2 tablespoons cold water until desired consistency is reached.
Finish & serve
Dress the salad
Pour roughly 3/4 of the dressing over the romaine, croutons, and grated Parmesan in the mixing bowl. Using salad tongs or clean hands, toss gently but thoroughly so leaves are evenly coated. Add more dressing as needed (reserve some for guests who want extra).
Plate & garnish
Divide the dressed salad among 4 plates or serve family-style in the bowl. Scatter remaining croutons on top and shave or sprinkle the extra 2 tablespoons Parmesan over the salad. Add a crack of black pepper and offer lemon wedges on the side. If using protein, top each serving with sliced grilled chicken.
Serve immediately so croutons remain crisp.